- General Comments that relate to this Inspection
The following was inspected and observed:Discussed no bare hand food contact with ready to eat; and observed proper glove use by staff.Discussed new regulations and recommend that all staff read or are educated on the changes.Deli meat cool holding @ 40 f. salami 41 f; Ham 40 f; Cheese 40 f. Sandwich makeup area: Macaroni salad @ 40f; Tuna 40 f. All serving utensil clean and stored properly. Large refrigerators @ 40 f. Deli meats @ 39 f. All food products have current dates and labeled properly. Reach in coolers @ 38 - 40 f. Cheese 38 f; packaged meats @ 40fFreezer @ 0 f. All food products frozen. Equipment - slicers; utensils; prep ware clean and stored properly. Discussed slicer cleaning and sanitizing procedures.Cutting boards clean and in good condition. Sani buckets @ 50 ppm chlorine;Soda area/bag in box area clean and well maintained. Bread racks clean. Dry storage clean and all food products stored properly. All dates current on food products.Handsinks stocked properly and accessible. 3 compartment sink operational with no leaks observedBathrooms clean and stocked.Floors and area behind service counter were clean and free of debrisAll previous violations have been corrected.
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6/19/2015 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Thermometer temperature was not accurate for the drop in table and front refrigerator. As observed; there was condensation build up in the unit. Unit was holding temperature at 42F. Recommend unit be serviced to ensure proper cold holding temperatures at all times.
- General Comments that relate to this Inspection
The following was inspected and observed:Deli meat cool holding @ 40 f. Turkey 40 f; Roast beef 40 f; Ham 40 f; Cheese 40 f. Sandwich makeup area: Sliced tomatoes; Tuna 40 f. All serving utensil clean and stored properly. Large refrigerators @ 40 f. Deli meats @ 39 f. All food products have current dates and labeled properly. Reach in coolers @ 38 - 40 f. Cheese 38 f; Tomatoes 38 f.Freezer @ 0 f. All food products frozen. Equipment - slicers; utensils; prep ware clean and stored properly. Cutting boards clean and in good condition. Sani buckets @ 50 ppm chlorine; 3 compartment sink at 100 ppmSoda area/bag in box area clean and well maintained. Bread racks clean. Dry storage clean and all food products stored properly. All dates current on food products.Handsinks stocked properly and accessible. Scullery Sink operational. No leaks plumbing. Bathrooms clean and stocked.Customer area clean and well maintained.Trash Areas clean. Previous violation has been corrected. Floors were clean and well maintained at the time of this inspection. Observed proper handwashing; glove changing; and food preparation onsite.Email Wrubio@washoecounty.us once the units have been serviced and provide detail on how temperatures will be maintained.
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8/20/2014 | Routine Inspection 1st | 98 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed food debris under euqipment in back room. Clean all floors under and around all equipment on regular basis. Correct by 5/22/13.
- General Comments that relate to this Inspection
Notes:Deli meat cool holding @ 40 f. Turkey 38 f; Roast beef 38 f; Ham 38 f; Cheese 38 f. Sandwich makeup area: Sliced tomatoes; Tuna 38 f. All serving utensil clean and stored properly. Large refrigerators @ 40 f. Deli meats @ 39 f. All food products have current dates and labeled properly. Reach in coolers @ 38 - 40 f. Cheese 38 f; Tomatoes 38 f.Freezer @ 0 f. All food products frozen. Equipment - slicers; utensils; prep ware clean and stored properly. Cutting boards clean and in good condition. Sani buckets @ 50 ppm chlorine.Soda area/bag in box area clean and well maintained. Bread racks clean. Dry storage clean and all food products stored properly. All dates current on food products.Handsinks stocked properly and accessible. Scullery Sink operational. No leaks plumbing. Bathrooms clean and stocked.Customer area clean and well maintained.Trash Areas clean. **Observed proper handwashing; glove changing; and food preparation onsite.
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5/21/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks stocked; observed employee hand washing-food grade gloves in use-meat/cheese reach-in at 40F -deli meats and cheeses 39F-42F-make-up unit at 38F - cheese 40F-condiment reach-ins at 38F-40F-back 4-door reach-in 38F -meats and cheeses 39F-41F-three-comp. sink used for wash; rinse; sanitize - sanitizer at 100 ppm chlorine-wiping cloth sanitizer buckets at 100 ppm chlorine-chemical test kits available-food and single service items stored 6" above ground-employee/customer restrooms stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting gastrointestinal symptoms (vomiting; diarrhea; fever; jaundice) are excluded for 48 hours after last bout of illness.
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3/27/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks stocked-observed employee hand washing-food-grade gloves in use-front make-up units at 38F-40F -deli meats and cheeses 39F-41F-wiping cloth sanitizer buckets at 50 ppm chlorine-chemical test kits available-discussed cleaning/sanitizing procedures for slicer with no problems noted-beverage/condiment reach-ins all less than 40F-back 3-door reach-in at 38F -deli meats at 39F-freezer at 0F-food and single service items stored 6" above ground-three-comp. sink used for wash; rinse; sanitize-chemicals labeled and properly stored-employee and customer restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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4/19/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks all properly stocked-observed employee handwashing-cold holding drawers at 35F -deli meats and cheeses at 38F-41F-front prep make-up unit at 40F -turkey 40F -cheeses 40F-front single door reach-in at 40F-back three-door reach-in at 38F -turkey 39F -ham 40F -cheese 38F-40F-freezers all less than 0F-wiping cloth sanitizer buckets at 50ppm-100ppm chlorine-chemical test kits available-three-comp. sink sanitizer at 50ppm chlorine-products labeled and dated-product dates current; FIFO policies in place-food and single service items all stored 6" above ground-chemicals labeled and properly stored-employee and customer restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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8/9/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks properly stocked-observed employee hand washing-food-grade gloves in use for all front line employees-front make-up unit at 40F -turkey at 40F -ham at 40 -roast beef at 40F -salami at 40F-front dressing reach-in at 38F-wiping cloth sanitizer buckets at 50ppm chlorine-back make-up unit at 33F; tuna checked at 36F-back reach-in at 39F -turkey at 38F-40F -ham at 38F-freezers at -10F and -5F-containers all labeled-food and single service items stored 6" off the ground-sanitizer in three-compartment sink checked at 50 ppm chlorine-slicer cleaned/sanitized every 3 hours-equipment temperature logs in use-chemical bottles labeled and stored properly-restroom properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (vomiting; diarrhea; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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6/30/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-2nd CFPM-Kelle Covington-M070467-8/4/2012-Hand sinks properly stocked.-Both bathrooms properly stocked.-All lights properly stocked.-All items stored at least 6" off the ground.-Wiping cloth sanitizer at 50 ppm chlorine.-Reach-In 34F.-Cold holding -Meats and cheese at 40F.-Reach-In 36F.-Reach-In 38F.-Reach-In 38F.-All chemicals properly labeled and stored.-Freezer 6F.-Rach-In 30F.-All containers properly labeled.-Garbage area clean.-Test stripes available.
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5/5/2008 | Routine Inspection 1st | 100 |
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